Grilled Carne Asada
The secret isn't in a complex spice rub, but in the acid-to-oil ratio of the marinade and the heat of your charcoal. You are looking for a quick, aggressive sear that leaves the surface dark and crusted without overcooking the thin interior.
Watch the grain, not the clock.
Because these cuts are thin and fibrous, the difference between a tender slice and a chewy one is entirely in how you cut it after it comes off the grill.
- large zip-top bag
- charcoal grill
- long-handled tongs
- sharp carving knife
- cutting board
What goes in.
- 2 lbskirt steak or flank steak, trimmed of excess silver skin
- 1/2 cuporange juice, freshly squeezed
- 1/4 cuplime juice
- 1/3 cupolive oil
- 4 clovesgarlic, smashed
- 1/2 cupcilantro, roughly chopped
- 1 tbspkosher salt
- 1 tspblack pepper, freshly cracked
- 1 tspground cumin
Mapping the fiber
Look closely at the steak before you cook it to identify the direction of the muscle fibers; you must slice perpendicularly to these lines to shorten them, ensuring the meat is easy to chew.
The method.
Marinate the meat
Whisk the citrus juices, oil, garlic, cilantro, salt, pepper, and cumin in a bowl. Place the steak in a bag, pour the marinade over it, and seal. Refrigerate for at least 4 hours, but no longer than 8, or the acid will turn the meat mushy.
Prepare the fire
Light a chimney of charcoal. Spread the coals to create a high-heat zone. The grill must be hot enough that you can only hold your hand over the grate for two seconds.
Sear the steak
Remove the steak from the marinade and pat the surface dry with paper towels; moisture on the surface prevents the char you want. Lay the steak directly over the hottest coals.
Flip and finish
Cook for 3 to 4 minutes without moving it. Flip once the bottom is deeply browned. Cook for another 3 minutes for medium-rare. Remove from the grill when the internal temperature hits 130°F.
Rest and carve
Transfer the steak to a board and let it rest for 10 minutes. Slice thinly against the grain at a slight angle.
Other turns to take.
Spicy Version
Add two finely minced serrano or jalapeño peppers to the marinade, seeds included.
Soy-Style
Replace 2 tablespoons of the lime juice with soy sauce for a deeper, saltier profile.
When it doesn't go to plan.
Always pat the steak dry before it hits the grill; wet meat steams instead of searing.
If the flame flares up due to dripping oil, move the steak to the cooler side of the grill until the flame subsides.
Use skirt steak if you want more fat and flavor; use flank steak if you want a leaner, more uniform shape.
The ones that keep coming up.
Can I use an indoor grill pan?
Yes, but you will miss the smoke flavor. Get the pan smoking hot before adding the meat and work in batches so you don't crowd the pan.
How do I know the marinade worked?
The meat will look slightly opaque on the surface after the refrigeration time—that is the citric acid doing its job.
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